Schweinebraten - German Style Roast Pork

• 4 -6 lbs pork shoulder or 4 -6 lbs pork butt
• 2 tablespoons caraway seeds
• 1 tablespoon salt
• 2 teaspoons ground pepper
• 2 tablespoons cooking oil
• 3 medium onions, roughly chopped
• 2 carrots, peeled and chopped
• 1/2 1/2 cup white wine or 1/2 cup beer
• 2 -3 tablespoons flour
• 2 -3 tablespoons butter
• Other seasonings that can be rubbed into the pork before roasting include
• minced garlic or your favorite mustard

1. Preheat oven to 350u0b0F.
2. Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
3. Let stand for one hour.
4. Spray your roasting pan with cooking spray.
5. Place the vegetables into roasting pan and pour liquid of choice.
6. Place the roast, fat side down, in the roasting pan on top of the vegetables.
7. Cover tightly and roast for one hour.
8. Remove from oven, uncover and turn roast fat side up.
9. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165u0b0F.
10. Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
11. Remove and save the vegetables to serve on the side.
12. Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
13. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
14. Slice the roast thinly and serve with the gravy on the side.
15. For additional richness, the gravy may be finished with a little butter, cream or sour cream.

pork shoulder, caraway seeds, salt, ground pepper, cooking oil, onions, carrots, white wine, flour, butter, pork before roasting include, garlic

Taken from www.food.com/recipe/schweinebraten-german-style-roast-pork-93274 (may not work)